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The Best Shredded Kale Salad
Source
Prep Time30 min |
Cook Time10 min |
Total Time40 min |
Ingredients
| 2 | medium bunches | destemmed lacinato/dinosaur kale finely chopped (8 to 9 cups/300 to 340 g chopped) |
| 2 | large | garlic cloves |
| 1⁄4 | cup | (60 mL) fresh lemon juice |
| 3-4 | tablespoons | (45 to 60 mL) extra-virgin olive oil to taste |
| 1⁄4 | teaspoon | fine sea salt |
| 1⁄4 | teaspoon | freshly ground black pepper (just eyeball it) |
| 1⁄4-1⁄2 | cup | (35 to 70 g) dried sweetened cranberries for garnish |
| 1 | cup | (120 g) pecan halves toasted |
| 1 1⁄2 | tablespoons | nutritional yeast |
| 1 | tablespoon | extra-virgin olive oil |
| 2 | pinches | fine sea salt |
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